Corn, Rice & Black Bean Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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1 serving = 230-240 grams Ingredients:
1 cup black beans |
1 cup long grain rice, basmati is best |
2 cups water |
1/4 tsp. salt |
2 cups fresh raw corn |
130 g onion, finely chopped |
1 red pepper, finely chopped |
1 jalapeno pepper, finely chopped |
1/4 cup fresh parsley, finely chopped |
3 tbsp. olive oil |
6 tbsp. red wine vinegar |
1 tsp. dijon mustard |
1 tsp. garlic |
Directions:
1. Soak the black beans in water overnight, rinse well and cook in boiling water for about an hour.
2. Combine the rice, water and salt in a small saucepan. Bring to the boil, cover and let simmer for 15-20 minutes, or until all of the water has been absorbed.
3. Remove the husks from 2-3 cobs of corn then slice off the fresh kernels to make 2 cups.
4. Combine the rice, beans, corn, onion, red pepper, jalapeno pepper and parsley. Mix well.
5. Combine oil, vinegar, mustard and garlic in a small jar. Shake well to make dressing.
6. Pour dressing over salad and toss to mix well.
7. Salad can be refrigerated for up to a week and tastes better with every day of refrigeration.
8. For a change, add different fresh herbs. The original recipe called for chives (instead of the onion), mint and basil as well as the parsley.
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